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    You are in: Home / Recipes / Passover Banana Muffins Recipe
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    Passover Banana Muffins

    Passover Banana Muffins. Photo by babysmurf

    1/2 Photos of Passover Banana Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Karen67's Note:

    Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Coat muffin pan with cooking spray or line with paper liners.
    3. 3
      Beat oil with sugar.
    4. 4
      Add eggs, one at a time.
    5. 5
      Add bananas and combine.
    6. 6
      In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
    7. 7
      Combine dry mix with banana mixture. Do not over-mix.
    8. 8
      Fill prepared muffin tins with batter.
    9. 9
      Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.

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    Ratings & Reviews:

    • on April 20, 2014

      I made this as dessert to take to friends whose kids are in town and thought it would be good for breakfast or lunch. It was a big hit! Instead of cream of tartar I used 1 teaspoon of baking powder with the baking soda and added raisins, which kept the muffins very moist. Next time (tomorrow!) I will add chocolate chips and nuts. From the recipe given I got 16 nice-sized muffins. Thanks for posting this.

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    • on April 18, 2014


      Unintentionally, I made every possible mistake making these muffins and the result was amazing!!!<br/><br/>I am not a good baker so I normally like to follow the recopies the why they are written ? I guess focus was lucking on the 4th day of Pesach... <br/> <br/>I first mixed the eggs with the sugar (I used replacement sugar at a ratio of 1:1, and found it too sweet. Next time I?ll use only 1/2cup). When I realized the mistake, I beat the eggs for at least 5min until they became white and then added the oil gradually.<br/><br/>I thought that I had cream of tartar, but by the time I added the baking soda I realized that that was an incorrect assumption. Oops. I looked up ?cream of tartar replacements? on the internet and got totally confused, but I figured out the chemistry so I added 3tsp of lemon.<br/><br/>I got 12 muffins light as feathers (a bit too sweet as I mentioned) and I hope in calories too<br/><br/>Excellent recipe ? a keeper for all year round.

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    • on April 15, 2014


      These are by far the best Passover muffins I have ever made! I made 6 large ones. They are much lighter than the usual dense Passover muffins. I substituted 1/2 oil for applesauce and used egg beaters. I wouldn't change anything

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    Read All Reviews (10)


    Nutritional Facts for Passover Banana Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 217.8
    Calories from Fat 90
    Total Fat 10.1 g
    Saturated Fat 1.4 g
    Cholesterol 31.0 mg
    Sodium 122.0 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 1.3 g
    Sugars 16.2 g
    Protein 2.4 g

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